Grain sorption equilibria of algarroba flour

Water vapour sorption of white and black algarroba flour obtained from Prosopis alba and Prosopis nigra was determined at 20, 30 and 40°C in the range of 0.089-0.851 water activity by mean of isopiestic method. The isotherms were adequately modelled using GAB equation. Equations based on the enthalp...

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Autores principales:	Leon, P.G., Tolaba, M.P., Reid, C., Mocciola, J.R., Pollio, M.L.
Formato:	JOUR
Materias:	Algarroba flour Isosteric heat Sorption equilibria Enthalpy-entropy compensation Isopiestic method Isosteric heat of sorption Isosteric heats Water activity Water sorption isotherms Water vapour Isotherms Sorption Prosopis Prosopis alba Prosopis nigra
Acceso en línea:	http://hdl.handle.net/20.500.12110/paper_15563758_v8_n2_p_Leon
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

id	todo:paper_15563758_v8_n2_p_Leon
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spelling	todo:paper_15563758_v8_n2_p_Leon2023-10-03T16:25:35Z Grain sorption equilibria of algarroba flour Leon, P.G. Tolaba, M.P. Reid, C. Mocciola, J.R. Pollio, M.L. Algarroba flour Isosteric heat Sorption equilibria Algarroba flour Enthalpy-entropy compensation Isopiestic method Isosteric heat of sorption Isosteric heats Sorption equilibria Water activity Water sorption isotherms Water vapour Isotherms Sorption Prosopis Prosopis alba Prosopis nigra Water vapour sorption of white and black algarroba flour obtained from Prosopis alba and Prosopis nigra was determined at 20, 30 and 40°C in the range of 0.089-0.851 water activity by mean of isopiestic method. The isotherms were adequately modelled using GAB equation. Equations based on the enthalpy-entropy compensation theory, was used to describe the temperature effect on water sorption isotherms and to obtain predicted values of the isosteric heat of sorption and its moisture content dependence. The predicted values agree with the experimental isosteric heat values calculated by means of Clausius-Clayperon equation. © 2012 De Gruyter. Fil:Leon, P.G. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Tolaba, M.P. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Pollio, M.L. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar http://hdl.handle.net/20.500.12110/paper_15563758_v8_n2_p_Leon
institution	Universidad de Buenos Aires
institution_str	I-28
repository_str	R-134
collection	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic	Algarroba flour Isosteric heat Sorption equilibria Algarroba flour Enthalpy-entropy compensation Isopiestic method Isosteric heat of sorption Isosteric heats Sorption equilibria Water activity Water sorption isotherms Water vapour Isotherms Sorption Prosopis Prosopis alba Prosopis nigra
spellingShingle	Algarroba flour Isosteric heat Sorption equilibria Algarroba flour Enthalpy-entropy compensation Isopiestic method Isosteric heat of sorption Isosteric heats Sorption equilibria Water activity Water sorption isotherms Water vapour Isotherms Sorption Prosopis Prosopis alba Prosopis nigra Leon, P.G. Tolaba, M.P. Reid, C. Mocciola, J.R. Pollio, M.L. Grain sorption equilibria of algarroba flour
topic_facet	Algarroba flour Isosteric heat Sorption equilibria Algarroba flour Enthalpy-entropy compensation Isopiestic method Isosteric heat of sorption Isosteric heats Sorption equilibria Water activity Water sorption isotherms Water vapour Isotherms Sorption Prosopis Prosopis alba Prosopis nigra
description	Water vapour sorption of white and black algarroba flour obtained from Prosopis alba and Prosopis nigra was determined at 20, 30 and 40°C in the range of 0.089-0.851 water activity by mean of isopiestic method. The isotherms were adequately modelled using GAB equation. Equations based on the enthalpy-entropy compensation theory, was used to describe the temperature effect on water sorption isotherms and to obtain predicted values of the isosteric heat of sorption and its moisture content dependence. The predicted values agree with the experimental isosteric heat values calculated by means of Clausius-Clayperon equation. © 2012 De Gruyter.
format	JOUR
author	Leon, P.G. Tolaba, M.P. Reid, C. Mocciola, J.R. Pollio, M.L.
author_facet	Leon, P.G. Tolaba, M.P. Reid, C. Mocciola, J.R. Pollio, M.L.
author_sort	Leon, P.G.
title	Grain sorption equilibria of algarroba flour
title_short	Grain sorption equilibria of algarroba flour
title_full	Grain sorption equilibria of algarroba flour
title_fullStr	Grain sorption equilibria of algarroba flour
title_full_unstemmed	Grain sorption equilibria of algarroba flour
title_sort	grain sorption equilibria of algarroba flour
url	http://hdl.handle.net/20.500.12110/paper_15563758_v8_n2_p_Leon
work_keys_str_mv	AT leonpg grainsorptionequilibriaofalgarrobaflour AT tolabamp grainsorptionequilibriaofalgarrobaflour AT reidc grainsorptionequilibriaofalgarrobaflour AT mocciolajr grainsorptionequilibriaofalgarrobaflour AT pollioml grainsorptionequilibriaofalgarrobaflour
_version_	1807324203057152000

Grain sorption equilibria of algarroba flour

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